Quick-cooking, convenient, and low in fat, the versatile chicken breast stars on more dinner tables than any other meat. Find our favorite chicken breast recipes here, including French, Italian, Mexican, Chinese, Thai, and Indian-inspired dishes, as well as all-American favorites like chicken potpie and chicken salad.

Tarragon and Dijon mustard add spark to cream sauce for sauteed chicken breasts. This French bistro-style dish is ready in just 20 minutes.

What more could you want from a weeknight meal? Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking unevenly.

Thin chicken breast cutlets coated in a Parmesan-breadcrumb mixture are pan-fried in olive oil just until crisp and juicy. The cutlets are arranged on a bed of tomato sauce, topped with fresh mozzarella, and broiled briefly to make the cheese melted and bubbly.

Transform a rich comfort food into a healthier choice with just a few adjustments: Use skinless chicken breast, low-fat milk, and add an extra dose of vegetables. The top crust is phyllo dough lightly brushed with olive oil.

Season chicken breasts with chili powder and sear under the broiler along with onions and peppers to make a quick weeknight version of the Tex-Mex favorite. Set the table with tortillas and bowls of sour cream, cilantro, and salsa so everyone can assemble his or her own.

Frozen spinach, Dijon mustard, and creamy Brie transform plain chicken breasts into dinner party fare. As the chicken broils, prepare the easy orzo pilaf to make a delicious meal that’s ready in less than 30 minutes.

This easy version of the Italian dish known as saltimbocca alla Romana replaces the traditional veal with chicken breasts. A sage leaf and a slice of prosciutto wrap each chicken breast, which is then drizzled with a quick white-wine sauce.

Transform a rich comfort food into a healthier choice with just a few adjustments: Use skinless chicken breast, low-fat milk, and add an extra dose of vegetables. The top crust is phyllo dough lightly brushed with olive oil.

Sour cream, goat cheese, chives, and white-wine vinegar make a marvelous dressing for this elegant spring chicken salad. Arrange slices of pan-seared chicken, halved fresh Bing cherries, and walnuts over a bed of Boston lettuce and serve with the goat cheese dressing on the side.

These bundles of chicken, asparagus spears, sliced tomatoes, and cheese are fancy enough for a dinner party but quick and easy enough for a weeknight. To make chicken breasts thin enough to roll, split each one in half horizontally and pound between sheets of plastic wrap.

Sliced chicken breast, mushrooms, and sun-dried tomatoes are tossed with penne pasta and creamy garlic-provolone sauce. This crowd-pleasing casserole can be made up to three months in advance and kept in the freezer until you're ready to bake and serve.

Coat sauteed chicken tenders in hot-pepper sauce and a drizzle of melted butter to make a lighter, boneless version of Buffalo wings for this lunch wrap. Roll up the chicken in a whole-wheat tortilla with shredded carrot and celery, and blue cheese-yogurt sauce.

Boneless chicken breasts, along with smoky andouille sausage, green bell pepper, and Old Bay seasoning, give this one-pot New Orleans rice dish its characteristic flavor. Shrimp is a great addition to jambalaya -- just toss it in during the last five minutes of cooking.

This quick Mexican salad is packed with flavor and texture. Crispy tortillas are piled high with melted cheese, lettuce, cilantro, tomato, avocado, and onion, as well as a mixture of chicken breast, onion, and chili powder. Feel free to add salsa, sour cream, or taco sauce as toppings.

In this lighter, simpler version of classic chicken Parmesan, chicken breast tenders are coated in a Parmesan cheese and breadcrumb mixture, then broiled instead of fried. An easy side dish of penne pasta and broccoli makes this a complete meal that the whole family will love.

A mixture of ricotta cheese, minced garlic, and frozen chopped spinach is stuffed between the meat and skin of large, bone-in chicken breasts. Plum tomatoes are roasted alongside the chicken for an easy, flavorful side dish.

Prepare the chicken for this colorful salad by seasoning cutlets with ground coriander and searing them in a hot skillet. Combine the chicken with red grapes, fresh corn kernels, shallot, and spinach, toss with a light Dijon dressing, and serve topped with avocado slices.

Grilled boneless, skinless chicken breasts get a flavor kick with a cool, refreshing salad of English cucumber, radishes, red onion, and halved cherry tomatoes. The salad "pickles" while you grill the chicken.

The amounts of butter and cream have been reduced to create a lighter version of the classic chicken Marsala, but you'll never know they're missing. Mushrooms, sage, shallots, and, of course, Marsala wine contribute rich flavor to the dish.

Liberate blueberries from the dessert menu by pairing them with grilled chicken. The berries are blended with basil, cilantro, red onion, and grilled jalapenos. Spoon the brilliant purple salsa over grilled chicken breasts for a light and healthy summer dinner.

Fire up the broiler to make these hearty chicken cutlet sandwiches piled with sweet bell peppers and red onion. Melt provolone cheese over the top of the chicken and vegetables and serve on soft hoagie rolls spread with light mayonnaise.

Bake chicken breasts with a seasoning of lemon zest and dried tarragon to make this chicken salad's flavorful foundation. Toss the chicken with chopped tomatoes and sliced scallions in a bright lemon dressing and serve on a bed of mesclun greens.